Cornbread

This is plain cornbread, not a corn flavored cake, so don't expect it to
be fluffy or sweet. It's great with black-eyed peas, new potatoes, green
onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm
fare. It's also very nice cold, broken into bite-sized pieces in a glass
of cold milk and eaten with a spoon.


Cornbread <T>

1 cup cornmeal
1/2 cup flour (I use unbleached)
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 tbsp applesauce
3/4 cup skim milk
2 egg whites

Preheat oven to 425F. Grease pan (I use our #5 cast iron skillet - 8"
dia.) with a dab of olive oil on a paper towel (or spray with Pam) and
put in oven to preheat. Mix all ingredients, pour batter in heated pan,
and bake for 20 min. Cut into six medium or eight small pieces.